Unagi Roll (Broiled Fresh Water Eel)

Serves: 4

Leola Gaylord

1 January 1970

Based on User reviews:

50

Spice

50

Sweetness

49

Sourness

36

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

230 g

Rice (sushi)

1

Seasoning (sushi su, recipe follows)

30 g

Cucumber (julienned)

30 g

Daikon (kaiware sprouts, juilienne)

30 g

Water

1 pinch

Sesame Seed

30 g

Glaze (unagi, recipe follows)

30 g

Soy Sauce

30 g

Sugar

1 tbsp

Salt

1 cup

Rice Vinegar

1

Kelp (ounce sea)

110 g

Sake

110 g

Mirin

Directions:

1

Special equipment: Makisu (bamboo rolling mat) To cook the sushi rice - wash rice well, drain and let stand for 30 minutes in colander

2

When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker

3

45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process

4

Add 1-ounce of sushi su seasoning and mix well into rice

5

Let stand to cool

6

Periodically turn your rice to cool evenly

7

Do this for about 20 to 30 minutes, then cover

8

Place a full sheet of nori (rough side up), on the bamboo rolling mat

9

Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer

10

Sprinkle sesame seeds on rice from left to right

11

Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori

12

Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll

13

Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting

14

Compress the roll with the bamboo mat

15

You may shape your roll making it slightly oval or squared off

16

To serve, slice into 12 even slices

17

Place Unagi glaze on plate or serve as side dish

18

Fan out sushi on plate, garnish with pickled ginger and wasabi

19

Serve with soy sauce

20

Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny

21

The rough side holds the rice better and the smooth side is more presentable on the outside

22

Also, water is your best friend when making sushi

23

Keep you hands wet when handling rice so the rice will not stick to your hands

24

This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice

25

Combine all ingredients in a saucepan

26

Cook just until sugar completely dissolves

27

Remove from the heat and cool completely

28

Combine all ingredients and set aside